Gluten-Free Focaccia “Tongue” with Eggs and Ham

Ingredients for 4 people

For the dough:

• 500 g Bel Paese Mix® Bread and Pizza Mix
• 350 ml water
• 20 ml extra virgin olive oil
• 10 g fresh yeast
• 10 g salt

For the filling:

• 200 g cooked ham
• 4 Mericanel eggs from Brianza or quail eggs
• 40 g Parmigiano Reggiano, 36 months aged
• 1 sprig fresh oregano
• 2 tablespoons extra virgin olive oil
• salt and pepper to taste

Preparation:

Dissolve the yeast in water, then add Bel Paese Mix® Bread and Pizza Mix, salt, and only afterwards the oil.

Knead until you obtain an elastic dough and let it rest for 10 minutes.

Shape four dough balls and let them rise for about 1 hour.

Preheat the oven to 230°C (450°F) using the fan-assisted setting.

Gently flatten the dough balls with your hands into the classic “tongue” shape. Place them on a baking tray and use a fork to prick the entire surface.

Cut the cooked ham into strips. Grate the Parmigiano Reggiano. Wash and dry the fresh oregano.

On each “tongue,” break 2 eggs spaced apart, sprinkle with ham and a generous layer of Parmigiano Reggiano. Finish with salt, pepper, and extra virgin olive oil.

Place the tray in the oven and bake for about 14–15 minutes. Remove from the oven, slice, and serve your focaccia.